Archive Recipes
4 small chicken breast fillets, butterflied
½ cup pizza sauce
2 cups grated mozzarella cheese
Pan-fry butterflied chicken breasts until lightly browned.
Remove from pan and place on a lined baking tray.
Spread pizza sauce evenly over chicken and place your favourite toppings on chicken.
Top with grated mozzarella cheese.
Bake at 180C for around 20 - 30 minutes or until cheese is melted and a nice golden colour.
Geoff has onion, capsicum, bacon, salami, mushrooms, pineapple pieces, olives. Jess has sliced tomatoes, basil and feta cheese.
large head cauliflower cut into florets
½ cup plus 2 tablespoons grated Parmesan cheese
1 tablespoon plus 1 teaspoon Italian Seasoning
3 cloves garlic, minced
3 tablespoons olive oil
sea salt and black pepper, to taste
½ cup pizza sauce, divided
¾ cup shredded mozzarella cheese, shredded, divided
bacon chopped
pepperoni, sliced
capsicum, sliced
onion, diced
black olives, sliced
Preheat oven to 200C°
In a large mixing bowl, combine cauliflower florets, ½ cup Parmesan cheese, 1 tablespoon Italian seasoning, crushed garlic, olive oil, sea salt and black pepper. Toss until ingredients are well combined and cauliflower is coated.
Place in a single layer on a baking tray and bake for 30 minutes.
Transfer cauliflower back to mixing bowl.
To the mixing bowl add ¼ cup pizza sauce and ¼ cup mozzarella cheese. Toss until ingredients are well combined and cauliflower is coated.
Transfer the cauliflower mixture to a casserole dish. Layer on remaining pizza sauce and mozzarella cheese. Top with bacon, pepperoni, capsicum, onion and olives. Sprinkle remaining 2 tablespoons Parmesan cheese and 1 teaspoon Italian seasoning over top.
Reduce oven temperature to 180C° and bake for 30 minutes.
Preheat oven to 180°. Take a packet of English muffins, split open each muffin in half and lay on a baking tray. Spread tomato sauce on inside of each muffin and top with chopped bacon, grated cheese and pineapple pieces. Sprinkle with dried oregano and put into preheated oven in an oven until cheese is melted and golden.
1 cup self-raising flour
½ cup plain yoghurt
Combine flour and yoghurt and roll out to desired size.
To increase the amount, use 500 mL yoghurt and 500 g self-raising flour. Have some extra flour handy when ready to put together. Roll this into a large roll and just cut off what you need. Will keep in fridge for up to five days.